Mix last 4 ingredients all together and layer half on bottom and the other half on top of the softened ice cream. Put in the freezer to chill. We served ours with sliced strawberries and chocolate syrup which really reminded me of Sydney's Sinful Sundae from Outback.
Notes
*I tried toasting half the coconut to see if I would like that better than untoasted coconut but really I think either way it's yummy. To toast coconut just layer it on a cookie sheet and bake at 350 degrees until golden brown.Source: Brooke Martin